HOW TO MAKE A MINT CHOCOLATE CAKE
Preheat the oven to 350 degrees and prepare a 13*9 cake pan with grease and flour.
Make the cake according to the box and bake it in the baking dish for 20-25 minutes until a toothpick comes out clean.
Remove the cake from the oven and poke holes in the top of the cake.
Heat the hot fudge for 30 seconds and stir it until it is relatively smooth and then pour it over the cake. Let it cool completely.
In a bowl, mix together the pudding mix with 2 cups of milk and mix it for 2 minutes.
Pour the pudding over the hot fudge on the cake.
Place the cake in the refrigerator for about an hour.
Using a mixer, whip the heavy cream until it has soft peaks and then slowly add the sugar and mint extract and beat it until it forms stiff peaks.
Add food coloring and stir it until it is well combined.
Spread the whipped topping over the top of the cake and then sprinkle with the chopped Andes candies.
Store the cake in the refrigerator. Be sure to keep it wrapped well.
Cut, serve and enjoy.
